Chocolate Cupcakes. These super moist chocolate cupcakes pack TONS of chocolate flavor in each cupcake wrapper! Made from simple everyday ingredients, this easy cupcake recipe will be your new favorite. Chocolate cupcakes are the ultimate party food.

Learn how to make the best chocolate cupcakes - super moist, fluffy and chocolaty cupcakes with chocolate buttercream. This recipe is very easy and better. Chocolate cupcakes are a standard type of cupcake enjoyed by people of any age all over the world. You can cook Chocolate Cupcakes using 11 ingredients and 5 steps. Here is how you cook that.

Ingredients of Chocolate Cupcakes

It's 4 of tbps unsalted butter.
Prepare 1/4 cup of vegetable oil.
You need 1/2 cup of water.
You need 1 1/2 cup of all-purpose flour.
You need 1 cup of granulated sugar.
It's 1/4 cup of plus 2 tablespoons unsweetened cocoa powder (not Dutch process).
You need 3/4 tsp of baking soda.
It's 1/8 tsp of salt.
Prepare 1 of large egg.
It's 1/4 cup of buttermilk.
Prepare 1 tsp of pure vanilla extract.

Cupcakes make the ideal first baking experience. They're also delectable morsels to snack on for. Light, fluffy and moist, these easy chocolate cupcakes can be made from scratch in just one bowl, then ice them with a fudgy chocolate buttercream frosting. These classic chocolate cupcakes are ready in less than an hour, and the perfect dessert for any occasion.

Chocolate Cupcakes instructions

Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners..
In a medium saucepan, melt the butter with the vegetable oil and water over low heat..
In a large bowl, sift the flour with the sugar, cocoa powder, baking soda and salt. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and beat until incorporated, then add the buttermilk and vanilla and beat until smooth, scraping the bottom and side of the bowl. Pour the batter into the lined muffin tins, filling them about three-fourths full..
Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean..
Let the cupcakes cool slightly, then transfer them to a rack to cool completely. Frost and top the cupcakes as desired. (See recipes for Chocolate Frosting, Marshmallow Frosting or White Buttercream Frosting.).

I have tried it with Hershey's extra dark cocoa powder as well as other non-Dutch process. This basic chocolate cupcake recipe uses vinegar and baking soda to create an acid-base reaction, causing bubbles to form and thus the cupcakes to rise as they bake. Perfect Chocolate Cupcakes topped with a chocolate buttercream frosting! These chocolate cupcakes are the best - moist, rich, and decadent! This easy chocolate cupcake recipe includes step-by-step directions and video.